I had originally planned on making a raw Pad Thai dish for Week 2, but after looking at the recipe in detail, it had upwards of 35 ingredients. That did not sound appealing!
Now, today is still technically in Week 1, but I am going to be out of the house for the majority of the day tomorrow, so I took the day today to make my Week 2 recipe.
I had a quick look through the Whole Foods to Thrive book and came upon 2 recipes that I thought might compliment each other. I made a list of the ingredients I didn’t already have and headed out to pick them up. I am happy to say that with just the few ingredients shown below, I am able to make both recipes!
Now, I’m sure you can imagine that I won’t need ALL the contents of some items (i.e. massive tub of coconut oil!) but how exciting that I can make 2 recipes with such few ingredients!
I made a couple of small changes to the recipes … such as using a sprouted rice & quinoa blend instead of just quinoa. I also substituted the brown rice in the patties for this blend.
So I roasted the head of garlic, which made my apartment smell SO GOOD!!! I wonder if there is a roasted garlic or fried onion candle … LOL
I also made the rice/quinoa in my rice maker. I needed 5 1/2 cups cooked, in total, so I needed to make 2 batches as my rice maker is a nice small appliance.
When I usually make the rice/quinoa, I melt in some butter/margarine after it’s cooked, and then toss in salt, pepper and garlic powder. It’s my absolute favorite flavor for this blend.
The Roasted Garlic Quinoa recipe has such great flavor because of the roasted garlic and holy smokes – this may just be my new favorite flavor for this blend! Something so satisfying about the taste of roasted garlic *nom nom nom!
For the patties, as noted above, I subbed in rice/quinoa instead of brown rice. I also didn’t have quinoa flakes, so I used quick oats. And I omitted the miso as I didn’t have any. The recipe calls for “minced” celery, carrot, and onion … but I was too impatient, so I threw them in my Vitamix and blended them up! I think this actually turned out better because it created much smaller pieces that I could have chopped by using a knife. It also allowed much of the moisture/water come out of the vegetables, which was perfect given the omission of miso.
While these patties are good, they could use something more. Perhaps some more potent herbs and spices. They have sufficient salt, so I know that’s not missing. I will likely HAVE to make them again so that I can experiment with seasonings.